Blueberry Lemon Tahini Oat Flour Blender Cake

This show-stopping oat flour cake is bursting with sweet blueberries and tart lemon. You'll never believe that much of its moisture comes from tahini and that the batter is made right in the blender.


For the Cake

  • 0.5 creamy tahini
  • 0.5 c melted coconut oil, plus additional for preparing the pan
  • 0.5 c maple syrup
  • 2 eggs (or flax eggs)
  • 2 tsp vanilla
  • Zest of a very large lemon or two small lemons
  • 2 c regular rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 c blueberries

For the Icing

  • 1 c confectioner's sugar
  • Juice of a lemon
  • Optional blueberries and/or candied lemon slices for garnish


  1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan.
  2. Allow all of the ingredients to come to room temperature; this is important because cold eggs and maple syrup will cause the coconut oil to harden.
  3. Measure all of the cake ingredients except the blueberries into a blender, putting the wet ingredients in first to facilitate easy blending. Blend until the batter is homogeneous throughout, which should only take a minute in a high-power blender.
  4. Add the blueberries and stir them in by hand.
  5. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill the bundt pan; leave about an inch and a half of space for the cake to rise.
  6. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.
  7. Cool the cake completely. Once the cake is cool, flip it out onto a serving plate.
  8. To mix the icing, add small increments of lemon juice to the confectioner's sugar until you have a thick, smooth icing.
  9. Drizzle the icing across the top of the cake. If desired, garnish with blueberries and/or candied lemon slices.